Caramelized White Chocolate Ganache Recipe

enrobe1.jpg
Photograph and video: Natalie Holt

Why It Works

  • Bringing the cream to a simmer rather than a boil keeps the chocolate smooth and creamy.
  • Letting the chocolate and cream stand together prevents the chocolate from melting too fast.
  • Cooling the ganache improves its consistency.

Caramelized white chocolate has a wonderfully toasted, butterscotch-y flavor that reminds me of dulce de leche. Use it as a simple sauce, drizzle it over your favorite ice cream, or pour it over a crumb-coated layer cake as a shiny glaze.

Recipe Facts

Active: 5 mins
Total: 35 mins
Serves: 20 servings
Makes: 2 2/3 cups

Rate & Comment

Ingredients

  • 8 ounces heavy cream or full-fat coconut milk (1 cup; 225g)

  • 12 ounces caramelized white chocolate, such as Valrhona Dulcey (2 cups; 340g), roughly chopped

  • Salt, to taste (optional)

Directions

  1. In a 2-quart stainless steel saucier, warm cream over medium heat until steaming-hot. Meanwhile, place caramelized white chocolate in a medium bowl. When cream begins to bubble around the edges, remove from heat and pour over chocolate. Let stand 30 seconds, then whisk gently to combine. If you like, season to taste with a pinch of salt. Let stand at room temperature until 74°F (23°C), about 30 minutes, stirring from time to time to ensure it cools evenly. Use as a sauce or glaze for cake.

Special equipment

Saucier, whisk

This Recipe Appears In

Nutrition Facts (per serving)
132 Calories
10g Fat
10g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 20
Amount per serving
Calories 132
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 17mg 6%
Sodium 19mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Total Sugars 10g
Protein 1g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 0mg 0%
Potassium 60mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)